Mock Grouse  (6 portions)

6 fresh pigeons (oven ready)
1 small pkt. frozen kippers (thawed)
Streaky bacon
Butter

Method

Wipe out the insides of the pigeons
Insert a small piece of kipper and a knob of butter inside each bird
Wrap some bacon around each bird and wrap in tin foil.
Roast in a hot oven  for 20 – 30 minutes until cooked through
Remove tin foil and allow breasts to brown a little being careful they don’t dry out
Remove the kipper and serve with rich onion gravy.

Baked fennel with courgettes (serves 6)

9 courgettes
2 heads of fennel
3 ozs grated cheddar cheese

Wash and slice the courgettes, sprinkle with salt and leave in a colander to drain for 20 minutes. Pat dry. (This removes the bitterness)
Slice the fennel and mix with the courgettes. Top with knobs of unsalted butter and cover with tin foil.
Bake at 350 F 190C Gas 4 for 25 minutes.
Remove foil, sprinkle with grated cheese and grill lightly to melt cheese.

Summer Pudding (6)

1 1\2 lbs. of mixed summer fruits. (Raspberries, strawberries, redcurrants, blackcurrants and gooseberries)
2 ozs. caster sugar
1 tblsp. water
1 small sliced white loaf bread
Butter

Method

Stew fruit very gently until just cooked through and juices run.
Butter bread slices, remove crusts and cut in half diagonally.
Line a 2 pint pudding basin with the bread, putting the buttered side to the outside so the slices stick to the basin trying not to leave any gaps.
Gently pour in the warm fruit mixture and top with more bread.
Place a piece of cling film over the pudding and put a weight on top.
Refrigerate to set.
Invert the basin over a large bowl and turn pudding out prior to serving. Serve with a drizzle of double cream.